Pâte Brisée

Makes two, single-crust 9-inch pies or one, 9-inch double-crust pie

2      cups unbleached, all-purpose
        flour
1      teaspoon kosher salt
16   tablespoons (2 sticks)
        unsalted butter, cold,
        cut into ½-inch cubes
¼     cup ice water

Nutritional information per double-crust serving
(based on 12 servings):
Calories 200 (66% from fat) • carb. 15g • pro. 2g • fat 15gsat. fat 9g • chol. 40mg • sod. 190mg • calc. 0mg fiber 0g
Nutritional information per single-crust serving (based on 12 servings):

Calories 100 (66% from fat) • carb. 7g • pro. 1gfat 7g • sat. fat 5g • chol. 20mg • sod. 95mg • calc. 0mg fiber 0g

1. Insert the chopping blade into the work bowl of the food processor. Add the flour and salt and process on Low for 10 seconds to sift. Add the butter and pulse until the mixture resembles coarse crumbs.
2. Pour in water 1 tablespoon at a time and pulse until mixture just forms a dough – you may not need all of the water. Divide dough equally into two pieces and form each into a flat disc; wrap in plastic wrap and refrigerate until ready to use.